WO2023100170A1 - Biodegradable playdough and manufacturing processes thereof - Google Patents
Biodegradable playdough and manufacturing processes thereof Download PDFInfo
- Publication number
- WO2023100170A1 WO2023100170A1 PCT/IL2022/050956 IL2022050956W WO2023100170A1 WO 2023100170 A1 WO2023100170 A1 WO 2023100170A1 IL 2022050956 W IL2022050956 W IL 2022050956W WO 2023100170 A1 WO2023100170 A1 WO 2023100170A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- starch
- playdough
- biodegradable
- mixture
- oil
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 226
- 238000000034 method Methods 0.000 claims abstract description 79
- 230000008569 process Effects 0.000 claims abstract description 74
- 235000008429 bread Nutrition 0.000 claims abstract description 53
- 229920002472 Starch Polymers 0.000 claims description 90
- 239000008107 starch Substances 0.000 claims description 81
- 235000019698 starch Nutrition 0.000 claims description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 50
- 239000006254 rheological additive Substances 0.000 claims description 42
- 239000013538 functional additive Substances 0.000 claims description 34
- 239000003795 chemical substances by application Substances 0.000 claims description 33
- 239000002245 particle Substances 0.000 claims description 31
- 108010068370 Glutens Proteins 0.000 claims description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 25
- 235000021312 gluten Nutrition 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 23
- 239000000654 additive Substances 0.000 claims description 22
- -1 hydroxypropyl Chemical group 0.000 claims description 22
- 231100000678 Mycotoxin Toxicity 0.000 claims description 21
- 239000002636 mycotoxin Substances 0.000 claims description 21
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 20
- 229910019142 PO4 Inorganic materials 0.000 claims description 19
- 239000010452 phosphate Substances 0.000 claims description 19
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 19
- 229910052799 carbon Inorganic materials 0.000 claims description 17
- 239000003995 emulsifying agent Substances 0.000 claims description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 17
- 239000008158 vegetable oil Substances 0.000 claims description 17
- 239000003755 preservative agent Substances 0.000 claims description 16
- 230000000996 additive effect Effects 0.000 claims description 15
- 239000001993 wax Substances 0.000 claims description 15
- 235000021317 phosphate Nutrition 0.000 claims description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 13
- 229920000881 Modified starch Polymers 0.000 claims description 13
- 239000001110 calcium chloride Substances 0.000 claims description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 13
- 239000003205 fragrance Substances 0.000 claims description 13
- 235000019426 modified starch Nutrition 0.000 claims description 13
- 239000003086 colorant Substances 0.000 claims description 12
- 150000004676 glycans Chemical class 0.000 claims description 12
- 229920001282 polysaccharide Polymers 0.000 claims description 12
- 239000005017 polysaccharide Substances 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 239000003963 antioxidant agent Substances 0.000 claims description 11
- 239000001913 cellulose Substances 0.000 claims description 11
- 229920002678 cellulose Polymers 0.000 claims description 11
- 235000010980 cellulose Nutrition 0.000 claims description 11
- 235000011187 glycerol Nutrition 0.000 claims description 10
- 230000000873 masking effect Effects 0.000 claims description 10
- 240000003183 Manihot esculenta Species 0.000 claims description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 9
- 239000002480 mineral oil Substances 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 239000003240 coconut oil Substances 0.000 claims description 8
- 235000019864 coconut oil Nutrition 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 239000000356 contaminant Substances 0.000 claims description 7
- 229920001592 potato starch Polymers 0.000 claims description 7
- 235000019489 Almond oil Nutrition 0.000 claims description 6
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 claims description 6
- 235000006008 Brassica napus var napus Nutrition 0.000 claims description 6
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 claims description 6
- 244000188595 Brassica sinapistrum Species 0.000 claims description 6
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 6
- 235000019482 Palm oil Nutrition 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 6
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 6
- 235000019485 Safflower oil Nutrition 0.000 claims description 6
- 235000019486 Sunflower oil Nutrition 0.000 claims description 6
- 239000008168 almond oil Substances 0.000 claims description 6
- 235000021302 avocado oil Nutrition 0.000 claims description 6
- 239000008163 avocado oil Substances 0.000 claims description 6
- 235000012343 cottonseed oil Nutrition 0.000 claims description 6
- 239000002385 cottonseed oil Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000008169 grapeseed oil Substances 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000010460 hemp oil Substances 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 6
- 239000002540 palm oil Substances 0.000 claims description 6
- 239000000312 peanut oil Substances 0.000 claims description 6
- 239000002516 radical scavenger Substances 0.000 claims description 6
- 239000008165 rice bran oil Substances 0.000 claims description 6
- 235000005713 safflower oil Nutrition 0.000 claims description 6
- 239000003813 safflower oil Substances 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 239000002600 sunflower oil Substances 0.000 claims description 6
- 239000004369 Alkaline modified starch Substances 0.000 claims description 5
- 239000004370 Bleached starch Substances 0.000 claims description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 241000257303 Hymenoptera Species 0.000 claims description 5
- 235000013770 acetylated oxidized starch Nutrition 0.000 claims description 5
- 239000001073 acetylated oxidized starch Substances 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 235000019427 alkaline modified starch Nutrition 0.000 claims description 5
- 235000019428 bleached starch Nutrition 0.000 claims description 5
- 239000004204 candelilla wax Substances 0.000 claims description 5
- 235000013868 candelilla wax Nutrition 0.000 claims description 5
- 229940073532 candelilla wax Drugs 0.000 claims description 5
- 239000004203 carnauba wax Substances 0.000 claims description 5
- 235000013869 carnauba wax Nutrition 0.000 claims description 5
- 229940082483 carnauba wax Drugs 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical class O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims description 5
- IUJAMGNYPWYUPM-UHFFFAOYSA-N hentriacontane Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC IUJAMGNYPWYUPM-UHFFFAOYSA-N 0.000 claims description 5
- 239000001341 hydroxy propyl starch Substances 0.000 claims description 5
- 235000013828 hydroxypropyl starch Nutrition 0.000 claims description 5
- 229940119170 jojoba wax Drugs 0.000 claims description 5
- 235000013807 monostarch phosphate Nutrition 0.000 claims description 5
- 239000001248 monostarch phosphate Substances 0.000 claims description 5
- 235000013808 oxidized starch Nutrition 0.000 claims description 5
- 239000001254 oxidized starch Substances 0.000 claims description 5
- 229910052615 phyllosilicate Inorganic materials 0.000 claims description 5
- 229940116317 potato starch Drugs 0.000 claims description 5
- 239000004170 rice bran wax Substances 0.000 claims description 5
- 235000019384 rice bran wax Nutrition 0.000 claims description 5
- 229940100486 rice starch Drugs 0.000 claims description 5
- 239000012180 soy wax Substances 0.000 claims description 5
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims description 5
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims description 5
- 229940100445 wheat starch Drugs 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 claims description 4
- 238000000354 decomposition reaction Methods 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 230000036961 partial effect Effects 0.000 claims description 4
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 102000035195 Peptidases Human genes 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 229940025131 amylases Drugs 0.000 claims description 3
- 230000003078 antioxidant effect Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013804 distarch phosphate Nutrition 0.000 claims 1
- 239000001245 distarch phosphate Substances 0.000 claims 1
- 239000000470 constituent Substances 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 description 25
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 12
- 239000002699 waste material Substances 0.000 description 12
- 239000000047 product Substances 0.000 description 10
- 229920000945 Amylopectin Polymers 0.000 description 8
- 235000006708 antioxidants Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 235000019645 odor Nutrition 0.000 description 8
- 238000004064 recycling Methods 0.000 description 8
- 239000006227 byproduct Substances 0.000 description 6
- 239000013065 commercial product Substances 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 6
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 5
- 229940075507 glyceryl monostearate Drugs 0.000 description 5
- 239000008240 homogeneous mixture Substances 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 4
- 235000012785 bread rolls Nutrition 0.000 description 4
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 4
- LXCFILQKKLGQFO-UHFFFAOYSA-N methylparaben Chemical compound COC(=O)C1=CC=C(O)C=C1 LXCFILQKKLGQFO-UHFFFAOYSA-N 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000013459 approach Methods 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000012787 bread loaves Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 239000010794 food waste Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000021190 leftovers Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 235000014594 pastries Nutrition 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000000007 visual effect Effects 0.000 description 3
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 2
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 239000004322 Butylated hydroxytoluene Substances 0.000 description 2
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
- 239000003945 anionic surfactant Substances 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 2
- 229940095259 butylated hydroxytoluene Drugs 0.000 description 2
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 description 2
- 239000003093 cationic surfactant Substances 0.000 description 2
- 239000002361 compost Substances 0.000 description 2
- 238000009264 composting Methods 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000009977 dual effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000005431 greenhouse gas Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000010270 methyl p-hydroxybenzoate Nutrition 0.000 description 2
- 239000004292 methyl p-hydroxybenzoate Substances 0.000 description 2
- 229960002216 methylparaben Drugs 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000002736 nonionic surfactant Substances 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 229940080352 sodium stearoyl lactylate Drugs 0.000 description 2
- 229940032147 starch Drugs 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 2
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 2
- 235000010215 titanium dioxide Nutrition 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- NCZPCONIKBICGS-UHFFFAOYSA-N 3-(2-ethylhexoxy)propane-1,2-diol Chemical compound CCCCC(CC)COCC(O)CO NCZPCONIKBICGS-UHFFFAOYSA-N 0.000 description 1
- UHPMCKVQTMMPCG-UHFFFAOYSA-N 5,8-dihydroxy-2-methoxy-6-methyl-7-(2-oxopropyl)naphthalene-1,4-dione Chemical compound CC1=C(CC(C)=O)C(O)=C2C(=O)C(OC)=CC(=O)C2=C1O UHPMCKVQTMMPCG-UHFFFAOYSA-N 0.000 description 1
- 229920000107 Acetylated distarch adipate Polymers 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 206010011906 Death Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000223218 Fusarium Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 239000004354 Hydroxyethyl cellulose Substances 0.000 description 1
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000004240 Triticum spelta Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- NENOAJSZZPODGJ-OIMNJJJWSA-N [(2r)-2-[(2r,3r,4s)-3,4-dihydroxyoxolan-2-yl]-2-hydroxyethyl] octanoate Chemical compound CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NENOAJSZZPODGJ-OIMNJJJWSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 238000000498 ball milling Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000000440 bentonite Substances 0.000 description 1
- 229910000278 bentonite Inorganic materials 0.000 description 1
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000016614 betalains Nutrition 0.000 description 1
- 229920000704 biodegradable plastic Polymers 0.000 description 1
- 238000006065 biodegradation reaction Methods 0.000 description 1
- 238000009933 burial Methods 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 229910052570 clay Inorganic materials 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 229940100524 ethylhexylglycerin Drugs 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 229940087068 glyceryl caprylate Drugs 0.000 description 1
- 238000003895 groundwater pollution Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000010169 landfilling Methods 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 235000010446 mineral oil Nutrition 0.000 description 1
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000003534 oscillatory effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000010388 propyl gallate Nutrition 0.000 description 1
- 239000000473 propyl gallate Substances 0.000 description 1
- 229940075579 propyl gallate Drugs 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 238000005549 size reduction Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000002910 solid waste Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 125000001424 substituent group Chemical group 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 239000012178 vegetable wax Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 235000012431 wafers Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000010457 zeolite Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/48—Products with an additional function other than for eating, e.g. toys or cutlery
-
- A—HUMAN NECESSITIES
- A63—SPORTS; GAMES; AMUSEMENTS
- A63H—TOYS, e.g. TOPS, DOLLS, HOOPS OR BUILDING BLOCKS
- A63H33/00—Other toys
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D17/00—Refreshing bakery products or recycling bakery products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J2/00—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/04—Starch derivatives, e.g. crosslinked derivatives
Definitions
- Circular economy emphasizes the importance of keeping resources in use for as long as possible, and once the maximum value has been extracted, recovering and recycling these resources so they can be used again.
- the particulated bakery residual has an average particle size of between about 1 pm and about 100 pm.
- the particulating is carried out by grinding, milling, crushing, shredding, or any combination thereof.
- the process may further comprise step (aO), prior to step (a), step (aO) comprising drying the unsorted bakery residual to a moisture quantity of less than about 10 wt% to obtain dried unsorted bakery residual.
- the wet-particulation comprises mixing said unsorted bakery residual with an initial quantity of water, followed by grinding to obtain said particulated bakery residual in a slurry form.
- the starch and starch derivatives are selected from the group consisting of dextrin, acid tread starch, alkaline modified starch, bleached starch, oxidized starch, mono-starch phosphate, di-starch phosphate, phosphated di-starch phosphate, acetylated di-starch phosphate, acetylated starch, mono-starch acetate, acetylated di-starch adipate, di-starch glycerin, hydroxypropyl-starch, hydroxypropyl distarch glycerin, hydroxypropyl di-starch phosphate, starch sodium octenyl succinate, acetylated oxidized starch, and any mixture thereof.
- the secondary additive is different from the at least one functional additive, and selected from the group consisting of rheology modifiers, mycotoxin scavengers, retrogradation preventing agents, colorants, odorants, antioxidants, odor masking agents, preservatives, and any mixture or combination thereof.
- step (b) further comprises adding into the mixture at least one salt selected from the group consisting of sodium chloride (NaCl) and calcium chloride (CaCh), optionally in an amount of between about 10 and about 25 wt%.
- NaCl sodium chloride
- CaCh calcium chloride
- a biodegradable playdough composition comprising: i) at least about 20 wt% unsorted bakery residual, ii) at most about 50 wt% water, and iii) at least one functional additive, the biodegradable playdough composition comprising at least about 75 wt% of biodegradable components based on the total weight of the composition, the biodegradable playdough composition having a complex viscosity of between about IxlO 4 and about IxlO 6 Pa*s (as measured by parallel plates rheometer, at 25°C, at O.lHz).
- the biodegradable playdough composition further comprises at least one salt in an amount of between about 10 and about 25 wt%.
- Figs. 3A-3B show rheological properties of Compositions 1 and 2, respectively, according to Example 1, as measured by parallel plate rheometer, according to some embodiments of the disclosure;
- Fig. 4 shows rheological properties of Composition 3, according to Example 2, as measured by parallel plate rheometer, according to some embodiments of the disclosure
- Figs. 6A-6E show rheological properties of Compositions 4-8, respectively, according to Example 3, as measured by parallel plate rheometer, according to some embodiments of the disclosure.
- derivative refers to a chemically modified compound derived from the parent compound, that differs from the parent compound by one or more elements, substituents and/or functional groups such that the derivative has the same or similar properties/activities as the parent compound.
- the bakery residuals or bakery byproducts are utilized as a source of proteins and carbohydrates, forming a structural matrix of the play dough.
- the term means to encompass all types of baked products which are flour-based, regardless of the types of flour utilized - for example baked products that contains at least one of wheat flour (plain or whole wheat), rye flour, barley flour, spelt flour, rice flour, amaranth flour, buckwheat flour, cassava flour, chickpea flour, com flour, potato flour, tapioca flour, teff flour, and any mixture thereof.
- bakery residual, bakery byproduct or bread waste means to also encompass, as noted, various types of baked goods, for example bread loaves, bread-rolls, cookies, cakes, crackers, wafers, sweet pastries, enriched pastry, savory pastries, and so forth, as well as unbaked or partially baked dough.
- the biodegradable playdough further comprises up to 60 wt% water.
- the playdough comprises between about 10 wt% and about 60 wt% water.
- the playdough of the present disclosure comprises about 10 wt%, 20 wt%, 30 wt%, 40 wt%, 50 wt%, or 60 wt% water.
- the weight ratio of bakery residual to water in the playdough is between about 0.5:1 and 8:1.
- the weight ratio of bakery residual to water in the play dough is between about 1 : 1 and 8 : 1.
- the weight ratio of bakery residual to water in the playdough is about 2:1, 3:1, 4:1, 5:1 or 6:1.
- step (b) comprises (bl) mixing said particulated bakery residual with at least one functional additive to obtain a blend; and followed by (b2) mixing said blend with said water to obtain said mixture.
- step (b2) comprises mixing said blend with a solution containing at least one functional additive.
- said solution comprises the at least one functional additive substantially dissolved in water.
- the solution comprises one or more salts.
- the one or more salts is NaCl, CaCh or mixture thereof.
- the biodegradable playdough comprises at least one functional additive.
- the term functional additive refers to a compound or composition added to the playdough composition (in step (b) of the process) and bestows one or more properties, or modifies one or more properties, of the playdough.
- said at least one functional additive is selected from the group consisting of rheology modifiers, mycotoxin scavengers, retrogradation preventing agents, colorants, odorants, antioxidants, odor masking agents, preservatives, and any mixture or combination thereof.
- the one or more functional additives can, in some embodiments, be by-products of industrial food processing, for example recycled components.
- the rheology modifiers are added to the mixture in an amount of between about 1 and about 20 wt% (for example about 1, 2, 3, 5, 8, 10, 12, 15, or 20 wt%).
- the biodegradable playdough composition comprises between about 1 and about 20 wt% of rheology modifier(s).
- the biodegradable play dough has staling stability (/'. ⁇ ?. does not undergo substantial staling) for a period of at least 3 months from its manufacture, typically for at least 6 moths from manufacture, or even for at least 9 months from manufacture.
- the complex viscosity of the playdough disclosed herein is between about IxlO 4 and about IxlO 6 Pa*s.
- the process further comprises step (b’), between steps (b) and (c), step (b’) comprises filtering (or sieving) said mixture to remove contaminants therefrom. Filtering (or sieving) can be carried out using any suitable separation technique.
- said property can be any one of color, scent, texture, viscosity, hardness, softness, smoothness, etc.
- kits of this disclosure can further comprise one or more molds, templates, cutters, shaping tools, and so forth.
- compositions 4-8 showed pseudoplastic behavior similar to those of the Reference commercial product, with very similar sensorial properties compared to the Reference commercial product.
Abstract
The present disclosure provides biodegradable and compostable playdough compositions. In addition, the present disclosure also relates to play dough compositions based on recycled breads as a primary constituent. Processes of manufacturing the playdough compositions is also disclosed.
Description
BIODEGRADABLE PLAYDOUGH AND MANUFACTURING PROCESSES THEREOF
CROSS-REFERENCE TO RELATED APPLICATIONS
The present application claims the benefit of Israeli Patent Application No. 288691 filed on 5 December 2021, which is incorporated by reference herein in its entirety.
TECHNICAL FIELD
The present application relates to biodegradable and compostable playdough compositions, more specifically to playdough compositions based on bakery residuals as a primary constituent, and to processes for their manufacture.
BACKGROUND ART
References considered to be relevant as background to the presently disclosed subject matter are listed below:
- US 4,172,054
- US 6,713,624
Acknowledgement of the above references herein is not to be inferred as meaning that these are in any way relevant to the patentability of the presently disclosed subject matter.
BACKGROUND
For many years, most manufacturers and production facilities have operated using a linear, ‘produce, use, dispose’ economy. Such approach results in disposal of waste materials instead of recycling of unused raw materials and waste associated with the production and consumption. Disposal of such materials often involves various disposal methods, for example burial, burning, and landfill piling, which have negative environmental effects (such as methane and other contaminants emission, contamination of water sources, and so forth). Further, a non-recycling manufacturing approach results
in over-extraction of natural resources in order to fulfill the increased need of raw materials, increase in resources invested for their extraction, as well as encouraging a culture of consumption where the value of materials at their end-of-life is insufficiently recognized.
In order to enable sustainability, other economical approaches need to be considered. Circular economy emphasizes the importance of keeping resources in use for as long as possible, and once the maximum value has been extracted, recovering and recycling these resources so they can be used again.
Food waste is considered as one of the major problems of the twenty-first century. According to Food and Agriculture Organization (FAO), around one-third of total food produced is lost or wasted every year worldwide. Food waste is a major portion of biodegradable municipal waste, most of which is disposed of in landfill sites where it is converted by natural anaerobic digestion into methane, a potent greenhouse gas.
Amongst the many forms of food waste, bread is a major contributor to the problem. The bakery industry is one of the world’s major food industries and varies widely in terms of production scale and applications. Bakery wastes consist primarily of stale bread, bread rolls and cookies. The solid waste from baked bread, and at many times leftovers of unbaked dough, cannot be reprocessed for preparation of new bread, and is generally used as animal feed, disposed to landfills, anerobic digestion facilities, or compost sites. Landfilling eventually leads to production of greenhouse gases and groundwater pollution. Although utilization of waste bread as animal feed represents an environmentally friendly recycling route for this waste, economically it represents a very low added-value option.
Commercial breads vary in their formulations, which differ, for example, in the flour type, flour quality, gluten content, fiber content, baking additives, and so forth, making such variability a challenge for the development of standard industrial processes. Further, bread undergoes staling or retrogradation over time, which is caused by the migration of moisture from the starch granules into the interstitial spaces, causing degelatinization of starches. As a results, the starch amylose and amylopectin molecules realign and recrystallize, resulting in stale bread having leathery or hard texture. In other words, breads do not only vary in compositions, but also in the physical state of starch, depending on their composition and/or storage conditions.
Another challenge in bread recycling relates to microbial safety. Although many commercial breads contain preservatives, molds eventually develop within several days from production. Molds are also able to produce heat stable toxins which are considered carcinogenic.
Bread is staple food; however, it is also one of the most wasted food products. For example, it is estimated that 900,000 tons of bread are globally wasted annually. In the UK, for example, it is estimated that almost 44% of manufactured bread is eventually wasted, either domestically or along the supply chain. It would be beneficial to provide products and methods of utilizing bread leftovers and waste resulting in degradable and/or compostable products.
SUMMARY
In one aspect, there is provided a process of manufacturing a biodegradable play dough comprising at least 75 wt% of biodegradable components based on the total weight of the playdough. The process may comprise:
(a) particulating unsorted bakery residual to an average particle size of at most 200 pm, thereby obtaining particulated bakery residual;
(b) mixing the particulated bakery residual with at least one functional additive and water to obtain a mixture, and maintaining the mixture at a temperature of at least about 40°C for a predefined period of time; and
(c) cooling the mixture to a room temperature to obtain said biodegradable play dough.
In some embodiments, the bakery residual comprises one or more types of bread.
Optionally, the mixture comprises at least about 20 wt% bakery residual.
Optionally, the weight ratio of bakery residual to water is between about 1:1 and about 8:1.
In some embodiments, the particulated bakery residual has an average particle size of between about 1 pm and about 100 pm.
In some embodiments, the particulating is carried out by grinding, milling, crushing, shredding, or any combination thereof.
In some embodiments, the process may further comprise step (aO), prior to step (a), step (aO) comprising drying the unsorted bakery residual to a moisture quantity of less than about 10 wt% to obtain dried unsorted bakery residual.
Optionally, the particulating comprises wet-particulation of the unsorted bakery residual.
In some embodiments, the wet-particulation comprises mixing said unsorted bakery residual with an initial quantity of water, followed by grinding to obtain said particulated bakery residual in a slurry form.
Optionally, at step (b), the mixture is maintained at a temperature of between about 50°C and about 90°C.
Optionally, at step (b), the period of time is at least about 5 minutes.
Optionally, period of time is at least about 10 minutes.
In some embodiments, the process may further comprise a step (al), between steps (a) and (b), step (al) comprises adding one or more enzymes to the mixture to permit at least partial enzymatic decomposition of at least starch and/or gluten present in the bread.
In some embodiments, the one or more enzymes are selected from the group consisting of amylases, proteases, and any mixture thereof.
In some embodiments, the process further comprises step (b’), between steps (b) and (c), step (b’) comprises filtering said mixture to remove contaminants therefrom.
In some embodiments, step (b) comprises:
(bl) mixing said particulated bakery residual with at least one functional additive to obtain a blend; and
(b2) mixing said blend with said water to obtain said mixture.
Optionally, the water is heated to a temperature of between about 70°C and about 100°C.
Optionally, the at least one functional additive is selected from the group consisting of rheology modifiers, mycotoxin scavengers, retrogradation preventing agents, colorants, odorants, antioxidants, odor masking agents, preservatives, and any mixture or combination thereof.
Optionally, the rheology modifiers are selected from the group consisting of gluten and gluten derivatives, starch and starch derivatives, vegetable oils, mineral oils, waxes, polysaccharides, and any mixture thereof.
In some embodiments, the starch and starch derivatives are selected from the group consisting of dextrin, acid tread starch, alkaline modified starch, bleached starch, oxidized starch, mono-starch phosphate, di-starch phosphate, phosphated di-starch phosphate, acetylated di-starch phosphate, acetylated starch, mono-starch acetate, acetylated di-starch adipate, di-starch glycerin, hydroxypropyl-starch, hydroxypropyl distarch glycerin, hydroxypropyl di-starch phosphate, starch sodium octenyl succinate, acetylated oxidized starch, and any mixture thereof.
In some embodiments, the starch is selected from the group consisting of one or more of com starch, potato starch, rice starch, wheat starch, cassava starch, and any mixture thereof.
In some embodiments, the vegetable oil is selected from the group consisting of soybean oil, rapeseed oil, safflower oil (canola), sunflower oil, peanut oil, cottonseed oil, coconut oil, palm oil, olive oil, rice-bran oil, grapeseed oil, avocado oil, sesame oil, hemp oil, almond oil, and any mixture thereof.
In some embodiments, the wax is selected from the group consisting of bees’ wax, soy wax, carnauba wax, candelilla wax, jojoba wax, rice bran wax, and any mixture thereof.
Optionally, the rheology modifiers are added to the mixture in an amount of between about 1 and about 20 wt%.
Optionally, the mycotoxin scavengers are selected from the group consisting of active carbon, aluminosilicates, zeolites, phyllosilicates, cellulose, cellulose derivatives, and any combination thereof.
In some embodiments, the retrogradation preventing agent is selected from one or more of biodegradable emulsifiers, biodegradable polysaccharides, oils, and any combination thereof.
In some embodiments, the process further comprises a step (d), following step (c), step (d) comprises adding at least one secondary additive to the mixture.
In some embodiments, the secondary additive is different from the at least one functional additive, and selected from the group consisting of rheology modifiers,
mycotoxin scavengers, retrogradation preventing agents, colorants, odorants, antioxidants, odor masking agents, preservatives, and any mixture or combination thereof.
Optionally, step (d) is carried out by extrusion.
In some embodiments, step (d) further comprises adding water to the mixture.
In some embodiments, step (b) further comprises adding into the mixture at least one salt selected from the group consisting of sodium chloride (NaCl) and calcium chloride (CaCh), optionally in an amount of between about 10 and about 25 wt%.
In some embodiments, there is provided a biodegradable playdough composition, comprising: i) at least about 20 wt% unsorted bakery residual, ii) at most about 50 wt% water, and iii) at least one functional additive, the biodegradable playdough composition comprising at least about 75 wt% of biodegradable components based on the total weight of the composition, the biodegradable playdough composition having a complex viscosity of between about IxlO4 and about IxlO6 Pa*s (as measured by parallel plates rheometer, at 25°C, at O.lHz).
In some embodiments, the at least one functional additive is selected from the group consisting of a rheology modifier, a mycotoxin scavenger, a retrogradation preventing agent, a preservative, an antioxidant, a colorant, an odorant, and an odor masking agent.
Optionally, the biodegradable playdough composition is compostable.
Optionally, the bakery residual comprises one or more types of bread.
In some embodiments, the unsorted bakery residual is in particulate form, having an average particle size of no more than about 200pm.
In some embodiments, the weight ratio of bakery residual to water in the playdough composition is between about 1:1 and about 8:1.
In some embodiments, the rheology modifier is selected from the group consisting of gluten and gluten derivatives, starch and starch derivatives, vegetable oils, mineral oils, waxes, polysaccharides, and any mixture thereof.
In some embodiments, the starch and starch derivatives are selected from the group consisting of dextrin, acid tread starch, alkaline modified starch, bleached starch,
oxidized starch, mono-starch phosphate, di-starch phosphate, phosphated di-starch phosphate, acetylated di-starch phosphate, acetylated starch, mono-starch acetate, acetylated di-starch adipate, di-starch glycerin, hydroxypropyl-starch, hydroxypropyl distarch glycerin, hydroxypropyl di-starch phosphate, starch sodium octenyl succinate, acetylated oxidized starch, and any mixture thereof.
In some embodiments, the starch is selected from the group consisting of one or more of com starch, potato starch, rice starch, wheat starch, cassava starch, and any mixture thereof.
In some embodiments, the vegetable oil is selected from the group consisting of soybean oil, rapeseed oil, safflower oil (canola), sunflower oil, peanut oil, cottonseed oil, coconut oil, palm oil, olive oil, rice-bran oil, grapeseed oil, avocado oil, sesame oil, hemp oil, almond oil, and any mixture thereof.
Optionally, the wax is selected from the group consisting of bees’ wax, soy wax, carnauba wax, candelilla wax, jojoba wax, rice bran wax, and any mixture thereof.
In some embodiments, the rheology modifier is present in the playdough composition in an amount of between about 1 and about 20 wt%.
In some embodiments, the mycotoxin scavenger is selected from the group consisting of active carbon, aluminosilicates, zeolites, phyllosilicates, cellulose, cellulose derivatives, and any combination thereof.
In some embodiments, the retrogradation preventing agent is selected from the group consisting of one or more of biodegradable emulsifiers, biodegradable polysaccharides, oils, and any combination thereof.
In some embodiments, the biodegradable playdough composition further comprises at least one salt in an amount of between about 10 and about 25 wt%.
In some embodiments, the biodegradable playdough composition has a complex viscosity of between about IxlO4 and about 5xl05 Pa*s (as measured by parallel plates rheometer, at 25°C, at 0.1Hz).
In some embodiments, the biodegradable playdough composition is obtained by a process similar to the process described hereinabove.
In some embodiments, there is provided a kit comprising one or more portioned quantities of a playdough composition as detailed above and as will be detailed hereinbelow, and at least one organoleptic additive.
In some embodiments, there is provided a kit comprising two or more portioned quantities of a playdough composition as detailed above and as will be detailed hereinbelow, the two or more portioned quantities differing from one another by at least one property.
BRIEF DESCRIPTION OF THE DRAWINGS
In order to better understand the subject matter that is disclosed herein and to exemplify how it may be carried out in practice, embodiments or features of the disclosed subject-matter will now be described, by way of non-limiting example only, with reference to the accompanying drawings, in which:
Fig. 1 shows rheological properties of a commercial reference product (Play doh®), as measured by parallel plate rheometer, according to some embodiments of the disclosure;
Figs. 2A-2B show unsorted bakery residual: as received (Fig. 2A), and after drying and grinding (Fig. 2B), according to some embodiments of the disclosure;
Figs. 3A-3B show rheological properties of Compositions 1 and 2, respectively, according to Example 1, as measured by parallel plate rheometer, according to some embodiments of the disclosure;
Fig. 4 shows rheological properties of Composition 3, according to Example 2, as measured by parallel plate rheometer, according to some embodiments of the disclosure;
Figs. 5A-5B show the biodegradable playdough of one of the compositions in Example 3, according to some embodiments of the disclosure;
Figs. 6A-6E show rheological properties of Compositions 4-8, respectively, according to Example 3, as measured by parallel plate rheometer, according to some embodiments of the disclosure; and
Figs. 7A-7C show rheological properties of Compositions 9-11, respectively, according to Example 4, as measured by parallel plate rheometer, according to some embodiments of the disclosure.
DETAILED DESCRIPTION
As used herein, the singular form “a”, “an” and “the” include plural references unless the context clearly dictates otherwise. For example, the term "a rheology modifier" or "at least one rheology modifier" may independently include a plurality of rheology modifiers, including mixtures thereof.
As used herein, the term “about” is meant to encompass deviation of ±10% from the specifically mentioned value of a parameter, such as temperature, concentration, time, etc.
Whenever a numerical range is indicated herein, it is meant to include any cited numeral (fractional or integral) within the indicated range. The phrases “ranging/ranges between” a first indicate number and a second indicate number and "ranging/ranges from" a first indicate number "to" a second indicate number are used herein interchangeably and are meant to include the first and second indicated numbers and all the fractional and integral numerals therebetween.
Throughout this specification and the claims which follow, unless the context requires otherwise, the word “comprise” or any lingual variations thereof, will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any integer or step or group of integers and steps.
Generally, it is noted that the term “...at least one...” as applied to any component of a composition of the disclosure should be read to encompass one, two, three, four, five, or more different occurrences of said component in a composition or process of this disclosure.
The term “derivative” as used herein refers to a chemically modified compound derived from the parent compound, that differs from the parent compound by one or more elements, substituents and/or functional groups such that the derivative has the same or similar properties/activities as the parent compound.
As used herein, the term “room temperature” refers to a range of temperature from about 20°C to about 30°C, for example, about 20°C, about 21°C, about 22°C, about 23°C, about 24°C, about 25°C, about 26°C, about 27°C, about 28°C, about 29°C, or about 30°C.
The present disclosure provides bread-based compositions of playdough having stable and reproduceable properties, manufactured in small scale (for example lab scale) or in an industrial scale from bakery residual with variable qualities. The play dough of
the present application advantageously has uniform and robust properties, and has a shelf life of at least 12 months from production.
The playdough composition is based on biodegradable and compostable components, making it potentially suitable for use as a hydroponic or detached growth medium after disposal. Thus, unlike most commercial playdough products that contain synthetic ingredients, eliminating or substantially reducing the potential for composability, the playdough disclosed herein is based on environment friendly ingredients.
Further, the process for production of the playdough composition enables utilization of a variety of the types of bakery residual, without the need for sorting. The process is designed to process all types of bread, sorted or unsorted, regardless of their composition or state, such that the final playdough product has robust and repeatable properties. In addition, as bread is a substrate for proliferation of various mold, fungi and/or yeast, the process permits neutralization or elimination of such contaminants from the bread, as to delay staling of the play dough for a period of at least a few months.
In some embodiments, there is provided a biodegradable playdough composition, comprising at least about 20 wt% bakery residual, at most about 50 wt% water, and at least one functional additive, the biodegradable play dough containing at least about 75 wt% of biodegradable components based on the total weight of the playdough, the biodegradable playdough having a complex viscosity of between about IxlO4 and about IxlO6 Pa*s (as measured by parallel plates rheometer, at 25°C, at 0.1Hz).
In some embodiments, there is provided a process of manufacturing a biodegradable play dough containing at least about 75 wt% of biodegradable components based on the total weight of the playdough. The process comprises the steps of:
(a) particulating unsorted bakery residual to an average particle size of at most about 200pm, thereby obtaining particulated bakery residual;
(b) mixing the particulated bakery residual with at least one functional additive and water to obtain a mixture, and maintaining the mixture at a temperature of at least about 40°C for a predefined period of time; and
(c) cooling the mixture to a room temperature to obtain said biodegradable play dough.
Playdough is a modeling paste, typically soft and pliable, that can temporarily retain its shape once molded, and can be returned to a non-molded form by slight application of pressure (/'.<?. pressure that can be applied manually).
The term biodegradable refers to a substance or a composition that is capable of being degraded or decomposed by action of microorganisms, e.g. bacteria. The playdough disclosed herein is rendered biodegradable by containing at least 75 wt% of biodegradable components out of its total weight, as defined by at least one of International Standards EN- 13432 (“Packaging: requirements for packaging recoverable through composting and biodegradation”), ASTM D6400-19 (“Standard specification for labeling of plastics designed to be aerobically composted in municipal or industrial facilities”), and ISO 17088 (“Specifications for compostable plastics”). In some embodiments, the biodegradable playdough meets the requirements of one or more of International Standards EN-13432, ASTM D6400-19 and ISO 17088.
In some embodiments, the biodegradable play dough comprises at least 77 wt%, at least 80 wt%, at least 82 wt%, or at least 85 wt% of biodegradable components out of its total weight.
According to some embodiments, the biodegradable play dough is also compostable. The term “compostable” as used herein refers to the ability of at least the majority of the play dough’s components to be transformed into compost through composting processes. Thus, the playdough of this disclosure can be repurposed as a soil additive or as a detached substrate for growth of vegetation.
The process disclosed herein utilizes unsorted bakery residual from various sources and types, to produce therefrom a playdough, as disclosed herein, that has repeatable and robust properties. Therefore, the process disclosed herein enables recycling or repurposing the bakery residuals or bakery byproducts into a different biodegradable product, for example the playdough, in an industrial scale.
In the compositions and processes of this disclosure, the bakery residuals or bakery byproducts are utilized as a source of proteins and carbohydrates, forming a structural matrix of the play dough.
The term “bakery residual” or “bakery byproduct" throughout the present disclosure may be used interchangeably. This term may refer to “bread waste” such as any baked goods that were not consumed and can be at any state (either in edible or
inedible condition). Thus, in some embodiments, this term may also refer to “recycled bread”. The term bakery residual, bakery byproduct or bread waste also refers to baked products throughout their production and marketing processes (for example manufacturing leftovers or rejects, production surplus, unsold products, and so forth). The bakery residual can vary, inter alia, in flour type, fiber content, sugars, fats and other additives which are present as baking improvers. In addition, the quality and quantity of gluten proteins typically varies between different types of flours. The term means to encompass all types of baked products which are flour-based, regardless of the types of flour utilized - for example baked products that contains at least one of wheat flour (plain or whole wheat), rye flour, barley flour, spelt flour, rice flour, amaranth flour, buckwheat flour, cassava flour, chickpea flour, com flour, potato flour, tapioca flour, teff flour, and any mixture thereof. The term bakery residual, bakery byproduct or bread waste means to also encompass, as noted, various types of baked goods, for example bread loaves, bread-rolls, cookies, cakes, crackers, wafers, sweet pastries, enriched pastry, savory pastries, and so forth, as well as unbaked or partially baked dough.
In some embodiments, the bakery residual is unsorted bakery residual. In some embodiments, the bakery residual comprises one or more types of bread.
In some embodiments, the process disclosed herein further comprises removal of packaging or wrapping means from the bakery residual prior to further processing. That is to say, the bakery residual can be received from different sources, either in non-packed form or in packed form; such packaging needs to be separated from the bakery residual prior to the particulating step of the process.
As the playdough of this disclosure is predominantly based on the bakery residual as a major component thereof, the mixture, in some embodiments, comprises at least 20 wt% bakery residual. For clarity, the bakery residual may be a mixture of partially or fully baked dough (or baked goods) and one or more types of flours defined above. Nonlimiting examples of such mixture include bread loaves (being considered as recycled bread) and corn flour, bread-rolls (as the recycled bread) and com flour, bread loaves (the recycled bread) and tapioca flour, and bread-rolls (as the recycled bread) and tapioca flour.
In some embodiments, the biodegradable play dough (and/or the mixture at step (b)) comprises at least 20 wt% bakery residual. In some embodiments, the playdough
(and/or the mixture at step (b)) comprises at least 30 wt%, at least 40 wt%, at least 50 wt% or at least 60 wt% of bakery residual. According to some embodiments, the biodegradable playdough (and/or the mixture at step (b)) comprises between about 20 wt% and 80 wt% of bakery residual. In some embodiments, the biodegradable playdough (and/or the mixture at step (b)) comprises between about 30 wt% and 75 wt% of bakery residual. In some embodiments, the biodegradable playdough (and/or the mixture at step (b)) comprises between about 45 wt% and 80 wt% of bakery residual.
The biodegradable playdough further comprises up to 60 wt% water. In some embodiments, the playdough comprises between about 10 wt% and about 60 wt% water. By way of example, the playdough of the present disclosure comprises about 10 wt%, 20 wt%, 30 wt%, 40 wt%, 50 wt%, or 60 wt% water. According to some embodiments, the weight ratio of bakery residual to water in the playdough is between about 0.5:1 and 8:1. According to some other embodiments, the weight ratio of bakery residual to water in the play dough is between about 1 : 1 and 8 : 1. In some embodiments, the weight ratio of bakery residual to water in the playdough is about 2:1, 3:1, 4:1, 5:1 or 6:1.
The bakery residual is particulated at step (a) of the process to obtain particulated bakery residual. In some embodiments, the particulated bakery residual has an average particle size of no more than about 200 pm, for example between about 1 pm and about 100 pm, or between about 1 pm and about 50 pm. The term average particle size refers to the arithmetic mean of measured diameters of the bread particles. As typically the bread particles can be spherical or non-spherical, the average particle size is calculated on the basis of diameter or the longest dimension, respectively, of the particle. In some embodiments, the particulated bakery residual may be made of bakery residual having an average particle size of 100 pm. In some embodiments, the particulated bakery residual may be made of bakery residual having an average particle size of 200 pm. In some embodiments, the particulated bakery residual may be made of a mixture of the bakery residual having an average particle size of 100 pm and the bakery residual having an average particle size of 200 pm. In some embodiments, the weight ratio of the bakery residual having an average particle size of 100 pm and the bakery residual having an average particle size of 200 pm may be adjusted accordingly for example 2:1, 1:1, or 1:2. Other suitable ratio may also be used.
According to some embodiments, the particulating can be carried out by a suitable method that permits size diminution of the waste bread. Non-limiting examples of such size reduction method include grinding, milling, ball-milling, crushing, grating, pulverizing, shaving, flaking, granulating, shredding and so forth.
According to some embodiments, the process further comprises a step (aO), prior to step (a), comprising drying the unsorted bakery residual to a moisture quantity of less than about 10 wt% (for example about 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, or 9 wt%) to obtain substantially dried unsorted bakery residual. The dried unsorted bakery residual can then be particulated.
Drying the unsorted bakery residual permits better control over the process parameters in spite of utilizing various and differing types of baked goods constituting the bakery residual. However, when the bakery residual is received at a proper water content (for example below 10 wt% including 9 wt%, 7 wt%, 5 wt% or lower) no further drying may be required.
In some embodiments, step (a) of the process comprises wet-particulation of the unsorted bakery residual. In such embodiments, the unsorted bakery residual is first mixed with an initial quantity of water, and then ground under wet conditions in order to obtain a slurry of bread particles dispersed in water. It is noted that the initial quantity of water can be a portion of or the entire amount of water in the composition.
According to some embodiments, steps (a) and (b) of the process can be carried out sequentially or concomitantly.
In some embodiments, wherein step (b) comprises (bl) mixing said particulated bakery residual with at least one functional additive to obtain a blend; and followed by (b2) mixing said blend with said water to obtain said mixture. In some embodiments, step (b2) comprises mixing said blend with a solution containing at least one functional additive. In some embodiments, said solution comprises the at least one functional additive substantially dissolved in water. In some embodiments, the solution comprises one or more salts. In some embodiments, the one or more salts is NaCl, CaCh or mixture thereof.
In some embodiments, water added in step (b) or (b2) of the process is water heated to a temperature of between about 40°C and about 100°C, for example about 40°C,
50°C, 60°C, 70°C, 80°C, 90°C, or 100°C. Any other values between this range may also be used.
The biodegradable playdough comprises at least one functional additive. Within the context of this disclosure, the term functional additive refers to a compound or composition added to the playdough composition (in step (b) of the process) and bestows one or more properties, or modifies one or more properties, of the playdough. According to some embodiments, said at least one functional additive is selected from the group consisting of rheology modifiers, mycotoxin scavengers, retrogradation preventing agents, colorants, odorants, antioxidants, odor masking agents, preservatives, and any mixture or combination thereof. The one or more functional additives can, in some embodiments, be by-products of industrial food processing, for example recycled components. In some embodiments of the disclosure, the one or more functional additives may have more than one functionality (or use). In an exemplary embodiment, a functional additive may act as both rheology modifier and retrogradation preventing agent. In another exemplary embodiment, a functional additive may act as both rheology modifier and preservative.
The quality of the playdough is often defined by its rheology properties; namely, it should be elastic enough to enable ease of handling while molding, and plastic enough to prevent the dough from tearing during use. The ratio between elasticity and plasticity determines the rheological properties of the playdough. Typically, changes in composition of the playdough can have a dramatic effect on its rheological properties, hence making the use of non-homogenous bakery residual with variable compositions, challenging. In addition, baking processes of the bread cause starch and flour derived protein (gluten) in bread to undergo gelatinization and coagulation, respectively, to eventually function as water binding agents. Hence, unlike starches utilized in some commercial types of playdough, the bread-originating starches and gluten do not function as elasticity providers, but rather as water-binding agents, that can reduce elasticity of the biodegradable playdough. As disclosed herein, the processes and compositions of this disclosure are designed to overcome this challenge and provide playdough with robust properties even though utilizing variable bakery residual.
Thus, according to some embodiments, at least one of the functional additives in the playdough is a rheology modifier. The term rheology modifier refers to a compound
or composition that changes (typically improves) the rheological properties of the playdough. The rheology modifier can change one or more of elasticity of the playdough, plasticity of the playdough, viscosity of the playdough, hardness of the playdough, and other properties. The rheology modifier(s) may also function to provide soft and smooth sensorial properties, which are important for playdough intended to be used by infants and children.
In some embodiments, said rheology modifiers are selected from the group consisting of one or more of gluten and gluten derivatives, starch and starch derivatives, vegetable oils, mineral oils, waxes, polysaccharides, and any mixture thereof. In some embodiments, to ensure sustainability, the rheology modifiers used in the present disclosure are obtained from renewable resources. In an exemplary embodiment, vegetable oils are preferred over mineral oils.
In some embodiments, the rheology modifiers are added to the mixture in an amount of between about 1 and about 20 wt% (for example about 1, 2, 3, 5, 8, 10, 12, 15, or 20 wt%). In some embodiments, the biodegradable playdough composition comprises between about 1 and about 20 wt% of rheology modifier(s).
According to some embodiments, gluten is added to the mixture during production of the play dough as a rheology modifier. In such embodiments, the content of gluten added to the mixture is between about 1 wt% and about 8 wt% for example 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, or 8 wt%. Without wishing to be bound by theory, the added gluten provides the playdough with higher elasticity, while reducing dependence on the variable protein quality in the recycled bread. In some embodiments, when the recycled bread is a non-gluten bread (or a gluten free bread), the gluten may be substituted by one or more polysaccharides, for example, amylopectin. Advantageously, when gluten is substituted by amylopectin, the playdough composition of the present disclosure may exhibit better or desirable properties including less firm thus easier to play. When amylopectin is used to substitute gluten, amylopectin added to the mixture is typically between about 1 wt% and about 8 wt% for example 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, or 8 wt%.
According to some embodiments, elasticity of the playdough disclosed hereinmay be increased by adding one or more starches and/or modified starches. In such embodiments, starch and/ or starch derivatives are added to the mixture as rheology
modifiers in an amount of between about 0.5 wt% and about 20 wt% for example about 1 wt%, 2 wt%, 5 wt%, 10 wt% or 15 wt%.
In some embodiments, said starch and starch derivatives may be selected from the group consisting of acid tread starch, alkaline modified starch, bleached starch, oxidized starch, mono-starch phosphate, di-starch phosphate, 17hosphate di-starch phosphate, acetylated di-starch phosphate, acetylated starch, mono-starch acetate, acetylated distarch adipate, di-starch glycerin, hydroxypropyl-starch, hydroxypropyl di-starch glycerin, hydroxypropyl di-starch phosphate, starch sodium octenyl succinate, acetylated oxidized starch, dextrin, and any mixture thereof. In some embodiments, the starch or starch derivatives may be supplemented (used in conjunction) with waxy-maize-starch or amylopectin.
The starch, in some embodiments, can be of any source, typically a plant-based source, for example corn starch, potato starch, rice starch, wheat starch, cassava starch, and so forth. The starch, in some embodiments, is recycled starch that is recycled from food processing and/or food products.
According to some embodiments, one or more mineral oils, vegetable oils and/or waxes can additionally be used as rheology modifiers. In such embodiments, the vegetable oil is selected from a group consisting of soybean oil, rapeseed oil, safflower oil (canola), sunflower oil, peanut oil, cottonseed oil, coconut oil, palm oil, olive oil, ricebran oil, grapeseed oil, avocado oil, sesame oil, hemp oil, almond oil, and any mixture thereof. In some embodiments, the wax can be selected from the group consisting of bees’ wax, soy wax, carnauba wax, candelilla wax, jojoba wax, rice bran wax, and any mixture thereof.
In some embodiments, a biodegradable emulsifier, alone or in combination with other rheology modifier, can be used as rheology modifier. In some embodiments, the biodegradable emulsifiers are selected from the group consisting of one or more of mono- and di-glycerides of fatty acids, sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid ester of mono- and di- glycerides of fatty acids, glycerol monostearate (GMS), and any mixture thereof. In some embodiments, the emulsifier may be selected from an anionic surfactant, a cationic surfactant or a nonionic surfactant.
Bakery residual typically varies in its microbial quality depending on shelf-life and storage conditions of the bakery residual, as well as the types of preservatives used
and their efficiency against molds. Hence, recycling of bakery residual is challenging not only because of its poor visual appearance and non-homogenous properties, but also due to its ability to produce mycotoxins. Typical molds that grow on bread include, inter alia, various species of Aspergillus, Penicillium, Fusarium, Mucor, Rhizopus, and others. In order to reduce or eliminate such contaminants from the playdough, as well as to prevent growth thereof for a substantial period of time (e.g. at least a few months), the bakery residual, sorted or unsorted, may be dried to remove or at least reduce the moisture thus reducing the growth of the molds or mold spores present in the bread as described above.
In order to facilitate the mixing of the bakery residual, the at least one functional additive as well as water and to facilitate the formation of the playdough , the mixture is maintained at a temperature of at least 40°C (for example 50°C, 55°C, 60°C, 65°C, 70°C or higher) in step (b) of the process of this disclosure, for a period of time. In some embodiments, the mixture is maintained in step (b) at a temperature of between about 40°C and about 90°C (for example 40°C, 60°C, 70°C, 80°C, or 90°C).
According to some embodiments, the mixture is maintained at such temperatures for a period of time of at least about 5 minutes, for example at least about 10 minutes, about 20 minutes or about 30 minutes.
In addition, one or more mycotoxin scavengers can be added as functional additives, to prevent or suppress formation of mycotoxins in the playdough. According to some embodiments, said mycotoxin scavengers are selected from the group consisting of active carbon, aluminosilicates, zeolites, phyllosilicates, cellulose, cellulose derivatives (for example hydroxyethyl cellulose, methyl cellulose, hydroxypropylmethyl cellulose, etc.), and any combination thereof. Use of such scavengers can also reduce or eliminate any foul odors that may develop upon growth of undesired mold contaminants in the play dough.
According to some embodiments, said one or more mycotoxin scavengers are added to the mixture in an amount of between about 0.5 wt% and about 5 wt%, preferably between about 0.5 wt% and about 3 wt%.
According to some embodiments, the biodegradable playdough of the present disclosure has mycotoxins stability (/'.<?. does not substantially develop mycotoxins) for a
period of at least 3 months from its manufacture, typically for at least 6 moths from manufacture, or even for at least 9 months from manufacture.
Another challenge in recycling bread waste or bakery residual is that bread undergoes staling or retrogradation over time. Staling or firming causes baked goods to lose their freshness. Although providing a sense of dryness and associated mistakenly to moisture loss, staling is caused by changes in starch structure. The starch in wheat flour is made up of straight and branched chains contained in granules; during baking, the starch granules swell, and the straight chains diffuse out. As the bread cools, the straight chains link together to provide the loaf’s initial shape and strength. The branched chains of starch remain in the granules during baking and link together slowly during storage to make the crumb increasingly firmer with time. Such retrogradation is undesired in the biodegradable playdough, as retrogradation can cause the playdough to harden over time due to starch recrystallization.
Hence, in some embodiments, retrogradation preventing agents are added to the play dough as a functional additive. In such embodiments, the retrogradation preventing agent is selected from the group consisting of one or more of biodegradable emulsifiers, biodegradable polysaccharides, oils (for example vegetable oils), and any combination thereof.
In some embodiments, the biodegradable emulsifiers are selected from the group consisting of one or more of mono- and di-glycerides of fatty acids, sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid ester of mono- and diglycerides of fatty acids, glycerol monostearate (GMS), and any mixture thereof. In some embodiments, the emulsifier may be selected from an anionic surfactant, a cationic surfactant or a nonionic surfactant. Advantageously, the emulsifier may function as a compatibilizer of oil and water phases present in the mixture when ingredients to make the playdough composition are mixed. When the emulsifier is added, a more stable and thus homogeneous mixture may be obtained.
In some embodiments, the emulsifier including the biodegradable emulsifier may have a dual functionality. In an exemplary embodiment, the emulsifier including the biodegradable emulsifier may act as both rheology modifier and retrogradation preventing agent.
In embodiments, the biodegradable polysaccharides are selected from the group consisting of one or more of algin, pectin, carrageenan, xanthan gum, guar gum, agar, cellulose, locust bean gum, gellan gum, gelatin, amylopectin, starch (different than the starch utilized as a rheological modifier), and any mixture thereof.
In some embodiments, the retrogradation preventing agents can be one or more oils (for example vegetable oils and non- vegetable oils including mineral oils ) In some embodiments, the vegetable oil can be selected from the group consisting of soybean oil, rapeseed oil, safflower oil (canola), sunflower oil, peanut oil, cottonseed oil, coconut oil, palm oil, olive oil, rice-bran oil, grapeseed oil, avocado oil, sesame oil, hemp oil, almond oil, and any mixture thereof. In an exemplary embodiment, the oil (for example vegetable oils) may have a dual functionality as both retrogradation preventing agent and rheology modifier.
According to some embodiments, the total content of said one or more retrogradation preventing agents is between about 1 wt% and about 12 wt%. In some embodiments, the one or more retrogradation preventing agents is between about 2 wt% and about 10 wt% of the total weight of the play dough.
According to some embodiments, the biodegradable play dough has staling stability (/'.<?. does not undergo substantial staling) for a period of at least 3 months from its manufacture, typically for at least 6 moths from manufacture, or even for at least 9 months from manufacture.
In some embodiments, one or more antioxidants may be added as a functional additive to the playdough. Without wishing to be bound by theory, the antioxidants prevent or delay oxidation of lipids in the bread, which can result in degradation of the mechanical properties of the play dough as well as to formation of off-odors. According to some embodiments, the antioxidant is selected from the group consisting of tocopherol or a-tocopherol (vitamin E), phytic acid, rosemary extract, ascorbic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), propyl gallate, and any mixture thereof.
In some embodiments, step (b) further comprises adding at least one salt into the mixture. Typically, said salt is added in an amount of between about 5 and about 30 wt% (for example about 8 wt%, 10 wt%, 15 wt%, 20 wt%, or 25 wt%). In some embodiments, the salt may be inorganic or organic salt. In some embodiments, the salt can be selected
from the group consisting of sodium chloride (NaCl), calcium chloride (CaCh), and mixtures thereof. It can be appreciated that other suitable salts may also be added as a substitute of the salt mentioned above or used in conjunction with NaCl and/ or CaCh. In some embodiments, when NaCl is used in conjunction with CaCh as co-salt, the addition of the two salts may alter the mechanical properties of the resulting playdough composition (for example, to provide a smooth surface). CaCh may advantageously maintain the moisture or hydration level of the playdough composition as it prevents or at least reduces the water evaporation. In an exemplary embodiment, when both NaCl and CaCh is used, the ratio (w/w) of NaCl and CaCh may be 20:80, 40:60, 50:50, 60:40 or 80:20.
Further functional additives can be added for aesthetic purposes or for bestowing the biodegradable playdough with a desired fragrance. According to some embodiments, one or more colorants are added as a functional additive, which can typically be natural pigments (for example pigments from a natural source). The colorant can, in some embodiments, be selected from the group consisting of carotenoids, anthocyanins, betalains, chlorophyll, calcium carbonate, clay, bentonite, earth minerals, titanium (IV) oxide or titanium dioxide and any possible mixture thereof. In some embodiments, the concentration of the one or more colorants may be between about 0.5 wt% to about 5 wt%.
One or more odorants, in some embodiments, can be selected from natural essential oils, natural spices, synthetic (for example biotechnology derived) aromatic compounds, and others. One or more odor masking agents can also be used. Non-limiting examples of the odor masking agents include biodegradable fragrance, zeolites, biochar, mineral powders, and so forth.
The play dough can also contain textural additives, such as fine colored particles, glitter particles, shimmer particles, to provide further textural and visual effect.
Preservatives can be added to the playdough to prevent or delay proliferation of undesired microbial contamination caused by molds, yeast or bacteria. The preservatives, in some embodiments, are selected from the group consisting of benzoic acid and salts thereof, sorbic acid and salts thereof, caprylic acid, glyceryl caprylate, sorbitan caprylate, methylparaben, ethylhexylglycerin, phenethyl alcohol, maltol, or any mixture thereof.
As noted, the biodegradable playdough has a complex viscosity of between about IxlO4 and about IxlO6 Pa*s (as measured by parallel plates rheometer, at 25°C, at 0.1Hz). The term complex viscosity is the frequency-dependent viscosity of a material when subjecting this material to oscillatory shear stress. In other words, the complex viscosity is the total resistance of a material to flow when oscillating sheer forces are applied thereon. Unless specifically noted otherwise, the complex viscosity values in this disclosure are provided via measurement by parallel plates rheometer, at 25°C, at 0.1 Hz.
In some embodiments, the complex viscosity of the playdough disclosed herein is between about IxlO4 and about IxlO6 Pa*s.
The process, in some embodiments, further comprising a step (d), following step (c), comprises adding at least one secondary additive to the mixture. The secondary additive is different from the at least one functional additive of step (b). In some embodiments, the secondary additive is selected from the group consisting of rheology modifiers, mycotoxin scavengers, retrogradation preventing agents, colorants, odorants, antioxidants, odor masking agents, preservatives, and any mixture or combination thereof.
The addition of the secondary additives in step (d) is carried out by mixing the secondary additives into the mixture obtained in step (c). In some embodiments, the mixing in step (d) is carried out by extrusion.
In some embodiments, in order to adjust the texture and/or viscosity of the resulting mixture (i.e. after mixing the secondary additives into the mixture obtained in step (c), step (d) further comprises adding water to the mixture.
To obtain uniformity of mechanical and elasticity properties to the non- homogenous bakery residual, one or more enzymes can be added to the mixture at or before step (b) of the process. Hence, in some embodiments, the process comprises a step (al) between steps (a) and (b) that comprises adding one or more enzymes to the mixture to permit at least partial enzymatic decomposition of at least starch and/or gluten present in the bakery residual. Addition of the enzyme(s) causes at least partial enzymatic decomposition of at least starch and/or gluten present in the bakery residual, thereby enabling better control over the properties of the mixture during and post production. According to some embodiments, said one or more enzymes are selected from the group consisting of amylases, proteases, and any mixture thereof.
As some types of bread contain whole grains, nuts, seeds, herbs, and so forth, which can hinder the texture of the playdough, removal of such undesired particles can be carried out. Therefore, according to some embodiments, the process further comprises step (b’), between steps (b) and (c), step (b’) comprises filtering (or sieving) said mixture to remove contaminants therefrom. Filtering (or sieving) can be carried out using any suitable separation technique.
After obtaining the biodegradable playdough, the process can comprise further processing step, such as portioning, shaping, wrapping, packaging, and others.
In some embodiments, this disclosure provides a biodegradable playdough obtained by the process described herein.
In some embodiments of the disclosure, there is provided a biodegradable playdough composition, comprising at least about 20 wt% bakery residual, at most about 50 wt% water and at least one functional additive, the biodegradable playdough containing at least 75 wt% of biodegradable components based on the total weight of the playdough, the biodegradable playdough composition having a complex viscosity of between about IxlO4 and about IxlO6 Pa*s (as measured by parallel plates rheometer, at 25°C, at 0.1Hz). In some embodiments, the complex viscosity of the playdough disclosed herein is between about IxlO4 and about 5xl05 Pa*s (as measured by parallel plates rheometer, at 25°C, at 0.1Hz). In some embodiments, the complex viscosity of the playdough disclosed herein is between about IxlO4 and about 8xl05 Pa*s (as measured by parallel plates rheometer, at 25°C, at 0.1Hz). In some embodiments, the complex viscosity of the playdough disclosed herein is between about 2xl04 and about 8xl05 Pa*s (as measured by parallel plates rheometer, at 25°C, at 0.1Hz).
In some embodiments, this disclosure provides a biodegradable playdough composition, comprising at least about 20 wt% bakery residual, at most about 50 wt% water, at least one mycotoxins scavenger, at least one rheology modifier, and optionally at least one functional additive (different from said mycotoxins scavenger and rheology modifier), the biodegradable playdough containing at least 75 wt% of biodegradable components based on the total weight of the playdough, the biodegradable playdough composition having a complex viscosity of between about IxlO4 and about IxlO6 Pa*s (as measured by parallel plates rheometer, at 25°C, at 0.1Hz).
In some embodiments, the disclosure provides a kit comprising one or more portioned quantities of playdough as defined herein, and at least one organoleptic additive.
The term “portioned quantity” as used herein refers to a portion of playdough quantity for single or multiple use by a user. The portioned amount can, for example, be 50 grams, 100 grams, 200 grams, 300 grams, and so forth. The kit can comprise a single portioned quantity, two or more portioned quantities. Each of the portioned quantities can be individually packaged within the kit, e.g. to maintain separation therebetween.
As used herein, the term “organoleptic additive ” refers to one or more materials or compositions that can be added to the playdough during use in order to provide one or more textural, visual or odorant effect. For example, the organoleptic additive can be any one of a colorant, a pigment, a perfume, a fragrance concentrate, particulate additive (e.g. fine particles to provide a textural effect), and so forth. The kit can comprise at least such organoleptic additive, two or more different organoleptic additives.
In some embodiments, the disclosure provides a kit comprising two or more portioned quantities of playdough, said two or more portioned quantities differing from one another by at least one property.
In some embodiments, said property can be any one of color, scent, texture, viscosity, hardness, softness, smoothness, etc.
The kits of this disclosure can further comprise instructions for use.
The kits of this disclosure can further comprise one or more molds, templates, cutters, shaping tools, and so forth.
EXAMPLES
Reference commercial product
The Playdoh® commercial product was used as a reference for assessing the rheological properties of compositions of the present disclosure.
The rheological properties of a sample of Playdoh® were measured by a parallel plate rheometer (Discovery HR-1, T.A. Instruments, USA), with plates’ diameter of 25mm, dynamic mode. All measurements were carried out at 25°C. The frequency sweep of oscillation was over the range of 0.1-100 Hz. The rheological properties of Playdoh® are shown in Fig. 1.
As can be seen, the rheological behavior of Playdoh® is of a pseudoplastic, sheerthinning liquid, in which the complex viscosity is decreasing with increase of shear rate applied onto the sample.
Example 1
Unsorted bakery residual (Fig. 2A) was dried and particulated (Fig. 2B) to a particle size of at most 400 pm. The dried and particulated bakery residual was mixed with rheology modifiers, retrogradation preventing agents, and preservatives according to the compositions shown in Table 1A, until obtaining a homogenous initial mixture. Sodium chloride salt was dissolved in warm water (-70°) to obtain a salt solution. The initial mixture was placed in a mixing bowl in a warm water bath, and the salt solution was added gradually, under mixing conditions. The mixture was mixed for at least 10 minutes, until the temperature of the composition reached about 55-60°C. The playdough was then left to cool to room temperature. The rheological properties for compositions 1 and 2 are shown in Figs. 3A and 3B, respectively and Table IB. The test method and parameters were identical to those of the Reference.
As can be seen, both Compositions 1 and 2 behave as pseudoplastic liquids, however with a complex viscosity larger in an order of magnitude, as compared to the Reference. Compositions 1 and 2 were, accordingly, somewhat harder to manually knead.
* Glyceryl monostearate, 40% pre-melted
Example 2
Unsorted, dried and particulated bakery residual was mixed with rheology modifiers, retrogradation preventing agents, preservatives and salt until obtaining a homogenous mixture, according to the composition shown in Table 2A. The mixture was placed in a mixing bowl in a warm water bath (~90°C), and water was added gradually under mixing conditions for at least 10 minutes, until the temperature of the composition reached about 55-60°C. The play dough was then left to cool to room temperature, covered. The following day, 10ml of warm water (55-60°C) were mixed into the playdough until a homogenous paste was obtained. The rheological properties for composition 3 are shown in Fig. 4 and Table 2B.
As can be seen, Composition 3 also behaves as pseudoplastic liquids, however with a complex viscosity larger in an order of magnitude, as compared to the Reference.
* Glyceryl monostearate, 40% pre-melted
Example 3
Unsorted, dried and particulated bakery residual was mixed with rheology modifiers, retrogradation preventing agents, preservatives and salt until obtaining a homogenous mixture, according to the composition shown in Table 3A. The mixture was
placed in a mixing bowl in a warm water bath (~90°C), and water was added gradually under mixing conditions for at least 10 minutes, until the temperature of the composition reached about 60°C. The play dough was then kneaded for at least 5 minutes, and then left to cool to room temperature, covered. Representative pictures of the playdough on this Example are shown in Figs. 5A-5B. The rheological properties for Compositions 4-8 are shown in Figs. 6A-6E, respectively, and Table 3B.
* Glyceryl monostearate, 40% pre-melted
As can be seen, while the complex viscosity of Compositions 4-8 is somewhat higher than, the compositions showed pseudoplastic behavior similar to those of the Reference commercial product, with very similar sensorial properties compared to the Reference commercial product.
Example 4
Unsorted, dried and particulated bakery residual was mixed with coconut oil, potato starch (dry), methylparaben, a mixture of salt consisting of calcium chloride and
sodium chloride, amylopectin, titanium oxide and emulsifier (e.g. Tween 80) until a homogeneous mixture was obtained, according to the compositions shown in Table 4A (i.e. Compositions 9, 10 and 11). Hot or warm water was added to the homogeneous mixture under mixing conditions. The resulting composition was heated for about 20 minutes until the temperature of the suspension is about 55°C. The playdough composition was kneaded until the temperature of the composition is lowered to about 35°C. Following this, the playdough composition was left to cool down further to room temperature, covered. Table 4A: Compositions of Example 4
* Glyceryl monostearate, 40% pre-melted
Table 4B: Rheological test results
As can be seen from Table 4B, although the complex viscosity of inventive
Compositions 9-11 is higher than that of the Reference commercial product, the inventive compositions showed pseudoplastic behavior similar as well as similar sensorial properties compared to the Reference commercial product. Rheological properties of Compositions 9-11 are shown in Figs. 7A-7C.
Example 5
The compositions shown in Table 5 A were prepared using the same method as the compositions prepared in Example 4, except that the coconut oil was replaced with mineral oil. There are three distinct compositions prepared in this example and they differ in the average particle size of the unsorted bakery residual used. Composition 12 was made from the unsorted bakery residual consisting of 50 wt% unsorted bakery residual having an average particle size of 100 m and 50 wt% unsorted bakery residual having an average particle size of 200 pm. Composition 13 was made from the unsorted bakery residual having a particle size in a range of from 100 pm to 200 pm. Composition 14 was made from the unsorted bakery residual having an average particle size of 100 pm.
* Glyceryl monostearate, 40% pre-melted
** Compositions 12, 13 and 14 differ in the average particle size of the unsorted recycled bread used
It is appreciated that certain features detailed in this disclosure, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the disclosure, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination or as suitable in any other described embodiment disclosed herein. Certain features described in the context of various embodiments are not to be considered essential features of those embodiments, unless the embodiment is rendered inoperative without those elements.
Claims
1. A process of manufacturing a biodegradable play dough comprising at least 75 wt% of biodegradable components based on the total weight of the playdough, the process comprising:
(a) particulating unsorted bakery residual to an average particle size of at most 200 pm, thereby obtaining particulated bakery residual;
(b) mixing the particulated bakery residual with at least one functional additive and water to obtain a mixture, and maintaining the mixture at a temperature of at least about 40°C for a predefined period of time; and
(c) cooling the mixture to a room temperature to obtain said biodegradable play dough.
2. The process of claim 1, wherein said bakery residual comprises one or more types of bread.
3. The process of claim 1 or 2, wherein said mixture comprises at least about 20 wt% bakery residual.
4. The process of any one of claims 1 to 3, wherein the weight ratio of bakery residual to water is between about 1:1 and about 8:1.
5. The process of any one of claims 1 to 4, wherein the particulated bakery residual has an average particle size of between about 1 pm and about 100 pm.
6. The process of any one of claims 1 to 5, wherein said particulating is carried out by grinding, milling, crushing, shredding, or any combination thereof.
7. The process of any one of claims 1 to 6, further comprising step (aO), prior to step (a), step (aO) comprising drying the unsorted bakery residual to a moisture quantity of less than about 10 wt% to obtain dried unsorted bakery residual.
8. The process of any one of claims 1 to 6, wherein said particulating comprises wet- particulation of said unsorted bakery residual.
9. The process of claim 8, wherein said wet-particulation comprises mixing said unsorted bakery residual with an initial quantity of water, followed by grinding to obtain said particulated bakery residual in a slurry form.
10. The process of any one of claims 1 to 9, wherein, at step (b), the mixture is maintained at a temperature of between about 50°C and about 90°C.
11. The process of any one of claims 1 to 10, wherein, at step (b), said period of time is at least about 5 minutes.
12. The process of claim 11, wherein said period of time is at least about 10 minutes.
13. The process of any one of claims 1 to 12, further comprising a step (al), between steps (a) and (b), step (al) comprises adding one or more enzymes to the mixture to permit at least partial enzymatic decomposition of at least starch and/or gluten present in the bread.
14. The process of claim 13, wherein said one or more enzymes are selected from the group consisting of amylases, proteases, and any mixture thereof.
15. The process of any one of claims 1 to 14, wherein the process further comprises step (b’), between steps (b) and (c), step (b’) comprises filtering said mixture to remove contaminants therefrom.
16. The process of any one of claims 1 to 15, wherein step (b) comprises:
(bl) mixing said particulated bakery residual with at least one functional additive to obtain a blend; and
(b2) mixing said blend with said water to obtain said mixture.
17. The process of any one of claims 1 to 16, wherein said water is heated to a temperature of between about 70°C and about 100°C.
18. The process of any one of claims 1 to 17, wherein said at least one functional additive is selected from the group consisting of rheology modifiers, mycotoxin scavengers, retrogradation preventing agents, colorants, odorants, antioxidants, odor masking agents, preservatives, and any mixture or combination thereof.
19. The process of claim 18, wherein said rheology modifiers are selected from the group consisting of gluten and gluten derivatives, starch and starch derivatives, vegetable oils, mineral oils, waxes, polysaccharides, and any mixture thereof.
20. The process of claim 19, wherein said starch and starch derivatives are selected from the group consisting of dextrin, acid tread starch, alkaline modified starch, bleached starch, oxidized starch, mono-starch phosphate, di-starch phosphate, phosphated di-starch phosphate, acetylated di-starch phosphate, acetylated starch, mono-starch acetate, acetylated di-starch adipate, di-starch glycerin, hydroxypropyl-starch, hydroxypropyl distarch glycerin, hydroxypropyl di-starch phosphate, starch sodium octenyl succinate, acetylated oxidized starch, and any mixture thereof.
21. The process of claim 19 or 20, wherein said starch is selected from the group consisting of one or more of corn starch, potato starch, rice starch, wheat starch, cassava starch, and any mixture thereof.
22. The process of any one of claims 19 to 21, wherein said vegetable oil is selected from the group consisting of soybean oil, rapeseed oil, safflower oil (canola), sunflower oil, peanut oil, cottonseed oil, coconut oil, palm oil, olive oil, rice-bran oil, grapeseed oil, avocado oil, sesame oil, hemp oil, almond oil, and any mixture thereof.
23. The process of any one of claims 19 to 22, wherein said wax is selected from the group consisting of bees’ wax, soy wax, carnauba wax, candelilla wax, jojoba wax, rice bran wax, and any mixture thereof.
24. The process of any one of claims 18 to 23, wherein said rheology modifiers are added to the mixture in an amount of between about 1 and about 20 wt%.
25. The process of any one of claims 18 to 24, wherein said mycotoxin scavengers are selected from the group consisting of active carbon, aluminosilicates, zeolites, phyllosilicates, cellulose, cellulose derivatives, and any combination thereof.
26. The process of any one of claims 18 to 25, wherein said retrogradation preventing agent is selected from one or more of biodegradable emulsifiers, biodegradable polysaccharides, oils, and any combination thereof.
27. The process of any one of claims 1 to 26, further comprising a step (d), following step (c), step (d) comprises adding at least one secondary additive to the mixture.
28. The process of claim 27, wherein said secondary additive is different from said at least one functional additive, and selected from the group consisting of rheology modifiers, mycotoxin scavengers, retrogradation preventing agents, colorants, odorants, antioxidants, odor masking agents, preservatives, and any mixture or combination thereof.
29. The process of claim 27 or 28, wherein step (d) is carried out by extrusion.
30. The process of any one of claims 27 to 29, wherein step (d) further comprises adding water to the mixture.
31. The process of any one of claims 1 to 30, wherein step (b) further comprises adding into the mixture at least one salt selected from the group consisting of sodium chloride (NaCl) and calcium chloride (CaCh), optionally in an amount of between about 10 and about 25 wt%.
32. A biodegradable playdough composition, comprising: i) at least about 20 wt% unsorted bakery residual, ii) at most about 50 wt% water, and iii) at least one functional additive, the biodegradable playdough composition comprising at least about 75 wt% of biodegradable components based on the total weight of the composition, the biodegradable playdough composition having a complex viscosity of between about IxlO4 and about IxlO6 Pa*s (as measured by parallel plates rheometer, at 25°C, at O.lHz).
33. The biodegradable playdough composition of claim 32, wherein said at least one functional additive is selected from the group consisting of a rheology modifier, a mycotoxin scavenger, a retrogradation preventing agent, a preservative, an antioxidant, a colorant, an odorant, and an odor masking agent.
34. The biodegradable playdough composition of claim 32, being compostable.
35. The biodegradable playdough composition of any one of claims 32 to 34, wherein said bakery residual comprises one or more types of bread.
36. The biodegradable playdough composition of any one of claims 32 to 35, wherein unsorted bakery residual is in particulate form, having an average particle size of no more than about 200pm.
37. The biodegradable playdough composition of any one of claims 32 to 36, wherein the weight ratio of bakery residual to water in the playdough composition is between about 1:1 and about 8:1.
38. The biodegradable playdough composition of claim 33, wherein said rheology modifier is selected from the group consisting of gluten and gluten derivatives, starch and starch derivatives, vegetable oils, mineral oils, waxes, polysaccharides, and any mixture thereof.
39. The biodegradable playdough composition of claim 38, wherein said starch and starch derivatives are selected from the group consisting of dextrin, acid tread starch, alkaline modified starch, bleached starch, oxidized starch, mono-starch phosphate, distarch phosphate, phosphated di-starch phosphate, acetylated di-starch phosphate, acetylated starch, mono-starch acetate, acetylated di-starch adipate, di-starch glycerin, hydroxypropyl-starch, hydroxypropyl di-starch glycerin, hydroxypropyl di-starch
phosphate, starch sodium octenyl succinate, acetylated oxidized starch, and any mixture thereof.
40. The biodegradable playdough composition of claim 38 or 39, wherein said starch is selected from the group consisting of one or more of corn starch, potato starch, rice starch, wheat starch, cassava starch, and any mixture thereof.
41. The biodegradable playdough composition of any one of claims 38 to 40, wherein said vegetable oil is selected from the group consisting of soybean oil, rapeseed oil, safflower oil (canola), sunflower oil, peanut oil, cottonseed oil, coconut oil, palm oil, olive oil, rice-bran oil, grapeseed oil, avocado oil, sesame oil, hemp oil, almond oil, and any mixture thereof.
42. The biodegradable playdough composition of any one of claims 38 to 41, wherein said wax is selected from the group consisting of bees’ wax, soy wax, carnauba wax, candelilla wax, jojoba wax, rice bran wax, and any mixture thereof.
43. The biodegradable playdough composition of any one of claims 33 to 42, wherein said rheology modifier is present in the playdough composition in an amount of between about 1 and about 20 wt%.
44. The biodegradable play dough composition of any one of claims 33 to 43, wherein said mycotoxin scavenger is selected from the group consisting of active carbon, aluminosilicates, zeolites, phyllosilicates, cellulose, cellulose derivatives, and any combination thereof.
45. The biodegradable playdough composition of claim 33, wherein said retrogradation preventing agent is selected from the group consisting of one or more of biodegradable emulsifiers, biodegradable polysaccharides, oils, and any combination thereof.
46. The biodegradable playdough composition of any one of claims 32 to 45, further comprising at least one salt in an amount of between about 10 and about 25 wt%.
47. The biodegradable playdough composition of any one of claims 32 to 46, having a complex viscosity of between about IxlO4 and about 5xl05 Pa*s (as measured by parallel plates rheometer, at 25°C, at 0.1Hz).
48. A biodegradable playdough composition obtained by a process of any one of claims 1 to 31.
49. A kit comprising one or more portioned quantities of a playdough composition according to any one of claims 32 to 47, and at least one organoleptic additive.
50. A kit comprising two or more portioned quantities of a playdough composition according to any one of claims 32 to 47, said two or more portioned quantities differing from one another by at least one property.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP22785809.9A EP4351345A1 (en) | 2021-12-05 | 2022-08-31 | Biodegradable playdough and manufacturing processes thereof |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IL288691 | 2021-12-05 | ||
IL288691A IL288691B (en) | 2021-12-05 | 2021-12-05 | Biodegradable playdough and manufacturing processes thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2023100170A1 true WO2023100170A1 (en) | 2023-06-08 |
Family
ID=82941174
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/IL2022/050956 WO2023100170A1 (en) | 2021-12-05 | 2022-08-31 | Biodegradable playdough and manufacturing processes thereof |
Country Status (4)
Country | Link |
---|---|
US (1) | US11859076B2 (en) |
EP (1) | EP4351345A1 (en) |
IL (1) | IL288691B (en) |
WO (1) | WO2023100170A1 (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2249542A5 (en) * | 1973-10-30 | 1975-05-23 | Laurencon Claude | Method of making decorative elements from dough - involves shaping pieces by kneading followed by colouring and mounting |
DE2537222A1 (en) * | 1975-08-21 | 1977-03-03 | Rauch Geb Garza Cantu Elisa | Ornaments, jewellery, etc. made of breadcrumbs and glue - for prodn. by unskilled persons without firing or special apparatus |
US4172054A (en) | 1976-05-25 | 1979-10-23 | Nippon Flour Mills Co., Ltd. | Modeling composition for craft works and a method for the production thereof |
US6713624B1 (en) | 2002-05-02 | 2004-03-30 | Hasbro, Inc. | Starch-based modeling compound |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003342477A (en) * | 2002-05-27 | 2003-12-03 | Minoru Hishinuma | Resin composition utilizing bread crumbs and its molded article |
PL1658773T3 (en) * | 2004-11-17 | 2011-06-30 | Kraft Foods R & D Inc Zweigniederlassung Muenchen | Shaped and filled snacks made from baked dough crumbs |
AT519914B1 (en) * | 2017-04-19 | 2019-11-15 | Hama Foodservice Gmbh | dough |
US20220025184A1 (en) * | 2020-07-22 | 2022-01-27 | WeCool Toys Inc. | Dough-like play compounds, kits, and methods of making and using the same |
-
2021
- 2021-12-05 IL IL288691A patent/IL288691B/en unknown
-
2022
- 2022-08-31 WO PCT/IL2022/050956 patent/WO2023100170A1/en active Application Filing
- 2022-08-31 US US17/899,671 patent/US11859076B2/en active Active
- 2022-08-31 EP EP22785809.9A patent/EP4351345A1/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2249542A5 (en) * | 1973-10-30 | 1975-05-23 | Laurencon Claude | Method of making decorative elements from dough - involves shaping pieces by kneading followed by colouring and mounting |
DE2537222A1 (en) * | 1975-08-21 | 1977-03-03 | Rauch Geb Garza Cantu Elisa | Ornaments, jewellery, etc. made of breadcrumbs and glue - for prodn. by unskilled persons without firing or special apparatus |
US4172054A (en) | 1976-05-25 | 1979-10-23 | Nippon Flour Mills Co., Ltd. | Modeling composition for craft works and a method for the production thereof |
US6713624B1 (en) | 2002-05-02 | 2004-03-30 | Hasbro, Inc. | Starch-based modeling compound |
Non-Patent Citations (3)
Title |
---|
HELLOMAPHIE: "TURN BREAD INTO CLAY - DIY", 29 December 2015 (2015-12-29), XP093039191, Retrieved from the Internet <URL:https://www.youtube.com/watch?v=GMRS33BuzsY> [retrieved on 20230414] * |
THERMOWORLD TV: "Thermomix TM5 Kinder Knete selber machen ( Knetmasse Play Doh )", 7 June 2018 (2018-06-07), XP093039500, Retrieved from the Internet <URL:https://www.youtube.com/watch?v=jPeDYAYdCkY> [retrieved on 20230417] * |
UNAL CIGDEM: "Simply Sensational Sensory Activities for Preschool Children", 1 February 2017 (2017-02-01), XP093039292, Retrieved from the Internet <URL:https://occfr.wisc.edu/wp-content/uploads/2017/02/ECC_recipes_booklet_from_Cigdem.pdf> [retrieved on 20230414] * |
Also Published As
Publication number | Publication date |
---|---|
IL288691A (en) | 2022-02-01 |
IL288691B (en) | 2022-08-01 |
US11859076B2 (en) | 2024-01-02 |
EP4351345A1 (en) | 2024-04-17 |
US20230174749A1 (en) | 2023-06-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP2010532298A (en) | Biodegradable and compostable compositions with improved physical and chemical properties | |
IL232801A (en) | Vegetable-based minced meat alternative | |
Pagani et al. | Traditional Italian products from wheat and other starchy flours | |
WO2015180706A2 (en) | Foodstuff product composed of starch-containing vegetable matter and method for producing same | |
JP6454115B2 (en) | Method for producing wheat flour substitute rice flour and gluten-free rice flour bread | |
Huerta et al. | Effect of flour chia (Salvia hispanica L.) as a partial substitute gum in gluten free breads. | |
DE112004001200T5 (en) | Naturally degradable disposable tableware and manufacturing method therefor | |
CN104717887A (en) | Bakery fat system | |
JP3766923B2 (en) | Fat and oil pregelatinized starch and food using the same | |
US11859076B2 (en) | Biodegradable playdough and manufacturing processes thereof | |
KR101828980B1 (en) | fish paste enhanced storability and manufacturing method thereof | |
JP3445399B2 (en) | Oil composition for kneading food | |
JP7434955B2 (en) | Rice dough composition and gluten-free rice noodles produced therefrom | |
CN103783251A (en) | Biodegradable environment-friendly nutritive chewing gum and preparation method thereof | |
JP2010011798A (en) | Breadmaking oil-and-fat composition | |
WO2007123318A1 (en) | Isinglass-based fine powder composition for use in the production of completely biodegradable disposable tableware | |
JPH0430765A (en) | Granular fibrous food, its production and production of nutrient enriched bread | |
KR20030037975A (en) | The algae powder for naengmyeon and the flour milling powder for noodles using algae and the producing method of thereof | |
KR20140039639A (en) | Manufacturing method of rice flour, rice flour prepared thereby and rice noodle using the same | |
JP2005052096A (en) | Portable meal substitute | |
JP2003230351A (en) | Mixture for bakery product and bakery product by using the same | |
AU2015100934B4 (en) | Pasta with reduced gluten | |
Marnilo et al. | Development of Gluten-Free Cake for Improving Textural and Sensory Characteristics with Chia Flour | |
JP2006101702A (en) | Method for producing bread | |
Friday et al. | Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 22785809 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2022785809 Country of ref document: EP Ref document number: 22785809.9 Country of ref document: EP |
|
ENP | Entry into the national phase |
Ref document number: 2022785809 Country of ref document: EP Effective date: 20231214 |